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Defeating Diacetyl | Expert Advice from Omega Yeast Labs

We get expert advice on defeating diacetyl, the dreaded buttery off-flavor that homebrewers most commonly experience when brewing and fermenting lagers and dry-hopped ales. Dr. Laura Burns, R&D director at Omega Yeast Labs, explains what diacetyl is, how it’s formed, which yeast strains and beer styles are most vulnerable to it, and the more traditional methods for preventing it. Then she tells us all about Omega’s new innovative DKO yeast strains, engineered to literally Knock Out Diacetyl. #homebrew #craftbeer #diacetyl Shop Omega DKO Yeast Strains: https://bit.ly/3MemA5R Topic/Chapters 00:00 - Introduction 01:25 - Diacetyl 101: How & Why It's Produced 04:00 - Off-Flavor Description 05:31 - Diacetyl in Lager Beers 07:20 - Diacetyl Rest for Lagers & Ales 09:02 - Diacetyl & Hop Creep in Dry Hopped Beers 11:11 - Use of ALDC Enzyme 12:23 - Shifts in Dry Hopping Timeline 13:20 - Omega DKO Yeast Strains! More from Omega Yeast Labs https://omegayeast.com/news/introduci... https://topcrop.co/controlling-diacet... https://topcrop.co/esb https://topcrop.co/diacetyl-and-hop-c...

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